PORK, SAGE AND ONION STUFFING BALLS
These pork sage and onion stuffing balls are just the best stuffing recipe to go with a roast chicken or turkey dinner. They're perfect with a Sunday roast or Christmas dinner!
Provided by Corina Blum
Categories Main Course Side Dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°c (180°C fan)
- Put the bread in a food processor to make breadcrumbs.
- Mix all the ingredients together with your hands and form into balls. Put in the fridge to rest for half an hour or until the next day.
- If you're cooking a roast, put the stuffing balls in the roasting tin about half an hour before the end of the cooking time. Turn over after 15 minutes.
- If the stuffing needs longer than the roast, return the stuffing to the oven after you've put the meat onto a different plate to rest.
Nutrition Facts : Calories 97 kcal, Carbohydrate 2 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 37 mg, ServingSize 1 serving
TRADITIONAL PORK, SAGE AND ONION STUFFING
I firmly believe that the whole idea of stuffing a large bird like a turkey is to help counteract the drying-out process during the cooking. Pork sausagemeat is an ideal ingredient for this because the fatty juices from the pork help to keep the flesh of the turkey moist.
Categories Sunday roast Christmas: The last 36 hours Pork recipes Christmas: Stuffings and Sauces Christmas: Recipes to freeze
Yield Makes enough to stuff 1 x 14 lb (6.3 kg) oven-ready bronze free-range turkey
Number Of Ingredients 5
Steps:
- Combine the breadcrumbs with the sage and onion in a large mixing bowl, then stir in 2 tablespoons boiling water and mix thoroughly. Next, work the sausagemeat into the mixture and season with salt and pepper. Transfer the stuffing to a plastic freezer box or a freezer bag and freeze.
ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
Provided by Lucy Netherton
Categories Lunch, Main course
Time 2h5m
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
- Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
- Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
- Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.99 milligram of sodium
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
Steps:
- Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
- Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
- Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
- Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
PORK CHOPS WITH APPLE-SAGE STUFFING
Apples and sage-scented stuffing made from an easy packaged mix cook with smoked chops, then rest overnight to marry flavors even more.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h5m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
- Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered for 30 minutes.
- Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.
Nutrition Facts : Calories 510, Carbohydrate 68 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 30 g
PORK AND SAGE STUFFING
Steps:
- Put veal and pork in a large skillet without fat. Cook, stirring and chopping down with side of heavy kitchen spoon to break up lumps. Cook until meat gives up its liquid. Then cook until liquid is evaporated.
- Add onions, celery, garlic, bay leaf, thyme and sage and cook, stirring, until meat starts to brown on bottom. Add broth and cook, stirring all around bottom to dissolve brown particles that cling there.
- Scrape mixture into mixing bowl and add bread crumbs, parsley, butter, egg, salt and pepper. Blend well. Set aside to cool.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams
PORK CHOPS STUFFED WITH APPLES AND SAGE
To compliment this dish, serve it with light side dishes such as Recipe #251321, and Recipe #260696, and topped with some decorative fresh parsley. Your kitchen will be filled with aromatics all day! A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
- Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
- Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
- Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
- Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
- Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.
More about "pork and sage stuffing recipes"
PORK, SAGE & APPLE STUFFING – CURLY'S COOKING
From curlyscooking.co.uk
5/5 (6)Category Side DishCuisine BritishCalories 229 per serving
- Add all of the ingredients apart from the butter into an oven proof dish (approximately 23 x 23cm). Stir until completely combined
PORK SAGE AND ONION STUFFING. - APPLYTOFACEBLOG.COM
From applytofaceblog.com
SAGE AND PARMESAN STUFFED PORK CHOPS RECIPE - THE …
From thespruceeats.com
TRADITIONAL PORK, SAGE & ONION STUFFING - THE HAPPY FOODIE
From thehappyfoodie.co.uk
PORK STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
APPLE, SAGE, AND PROSCIUTTO-STUFFED PORK LOIN - DELISH
From delish.com
ROLLED PORK SHOULDER WITH LEEK, SAGE & PINE NUT STUFFING
From pork.com.au
ROASTED PORK LOIN WITH PANCETTA, PINE NUT & SAGE STUFFING
From pork.com.au
PORK, SAGE, CHESTNUT AND APPLE STUFFING | COOK WITH M&S
From cookwithmands.com
PORK, SAGE & ONION STUFFING BALLS (GLUTEN FREE, DAIRY …
From easypeasyfoodie.com
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
From seriouseats.com
PORK, SAGE AND ONION STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
KETO STUFFING (PORK SAGE SAUSAGE) – DITCH THE CARBS
From ditchthecarbs.com
SAGE AND ONION STUFFING RECIPE DELIA SMITH | DEPORECIPE.CO
From deporecipe.co
21 PORK TENDERLOIN AND STOVE TOP STUFFING RECIPE
From selectedrecipe.com
PORK, SAGE AND APPLE STUFFING - KITCHEN EXILE
From kitchenexile.com
PORK SAGE STUFFING RECIPE | DANDK ORGANIZER
From dandkmotorsports.com
PORK, SAGE AND ONION STUFFING RECIPE - JACOBSOUND.COM
From jacobsound.com
PORK & SAGE STUFFING VIDEO | JAMIE OLIVER
From jamieoliver.com
PORK, SAGE AND CHESTNUT STUFFING BALLS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
APPLE & SAGE STUFFED PORK TENDERLOIN - COOKING CIRCLE
From cookingcircle.com
STUFFED PORK TENDERLOIN RECIPE (WITH SPINACH AND CHEESE) | KITCHN
From thekitchn.com
HEALTHIER PORK, SAGE AND APPLE STUFFING RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PORK, SAGE, APPLE AND CLEMENTINE STUFFING - MAKE IT SCOTCH
From makeitscotch.com
SAGE AND ONION STUFFED PORK LOIN - THE MIDNIGHT BAKER
From bakeatmidnite.com
SAGE & ONION SAUSAGEMEAT STUFFING – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
10 BEST LEFTOVER PORK AND STUFFING RECIPES | YUMMLY
From yummly.com
SPICED PULLED PORK WITH SAGE AND ONION STUFFING RECIPE
From bbc.co.uk
THYME AND SAGE SAUSAGE STUFFING {KETO, PALEO} - HEALTHY RECIPES …
From healthyrecipesblogs.com
10 BEST PORK CROWN ROAST WITH STUFFING RECIPES | YUMMLY
From yummly.com
SAUSAGE AND HERB STUFFING RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
PORK SAUSAGE STUFFING - HOLIDAY RECIPES - LGCM
From lakegenevacountrymeats.com
LOW-CARB PORK, SAGE & BACON STUFFING | KETODIET BLOG
From ketodietapp.com
MY MOM'S SAUSAGE & SAGE DRESSING - THE ONLY THANKSGIVING …
From anaffairfromtheheart.com
STUFFED PORK TENDERLOIN WITH SAGE DRESSING - OLD-FASHION …
From old-fashion-recipe.com
KETO STUFFING (PORK SAGE SAUSAGE) | LESS MEAT MORE VEG
From lessmeatmoreveg.com
APPLE-SAGE STUFFED PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
STUFFED PORK BELLY ROAST WITH APPLES & SAGE - SIMPLY DELICIOUS
From simply-delicious-food.com
PORK, WALNUT AND SAGE STUFFING RECIPE | THE RECIPES PORTAL
From recipes.anythingportal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love